Crispy Baked Falafel with Tahini Yogurt Sauce
These falafels are made from soaked chickpeas, fresh herbs, garlic, and spices, then baked until crisp and golden. They’re served with a creamy, tangy tahini yogurt sauce, making them perfect for wraps, grain bowls, or mezze platters.
⏱ Time:
Prep Time: 20 minutes (plus overnight soaking)
Cook Time: 25–30 minutes
Total Time: ~50 minutes (plus soak time)
Servings: 4 (makes ~12 falafel)
Ingredients:
For the Falafel:
1 cup dried chickpeas (soaked overnight, NOT canned)
1 small onion, roughly chopped
3–4 garlic cloves
1 cup fresh parsley (tightly packed)
1/2 cup fresh cilantro (or all parsley)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne or chili flakes (optional)
1 tsp salt
1/2 tsp baking powder
1 tbsp olive oil (plus more for brushing)
2–3 tbsp chickpea flour or all-purpose flour (as needed for texture)
For the Tahini Yogurt Sauce:
1/2 cup Greek yogurt (plain, unsweetened)
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, finely grated
2–3 tbsp cold water (to thin)
Salt, to taste
Instructions:
1. Soak the Chickpeas
Place 1 cup dried chickpeas in a bowl and cover with water by 3 inches.
Soak overnight (at least 12 hours). Drain well.
2. Prepare the Falafel Mix
1. In a food processor, combine soaked chickpeas, onion, garlic, herbs, spices, and salt.
2. Pulse until it resembles coarse sand — not a paste. Scrape down sides as needed.
3. Add baking powder, olive oil, and 2 tbsp flour. Pulse again until the mixture holds together when pressed.
4. If too loose, add another tbsp flour. Do not over-process.
5. Chill mixture for 15–30 minutes if possible (helps binding).
3. Shape and Bake
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush/spray with oil.
2. Scoop heaping tablespoons of the mixture and form into small patties or balls (12–14 total).
3. Place on the baking sheet, brush tops with olive oil.
4. Bake 25–30 minutes, flipping halfway, until golden and crisp.
4. Make the Sauce
1. In a bowl, whisk together yogurt, tahini, lemon juice, garlic, and salt.
2. Add cold water, 1 tbsp at a time, until creamy and pourable.
Serve With:
Warm pita or flatbread
Fresh tomatoes, cucumbers, red onions
Pickled turnips or olives
Rice or couscous bowls
Mixed greens or arugula salad
Notes:
Do not use canned chickpeas. They’re too soft and will fall apart. Dried + soaked only!
Freezer friendly; Shape falafels and freeze raw; bake directly from frozen, adding 5 extra minutes.
For a gluten-free version, use chickpea flour.
Tips:
Crispier falafel: Brush generously with olive oil and bake on a dark sheet or preheated pan.
Air fryer: Cook at 375°F (190°C) for 12–15 minutes, flipping halfway.
Make it a bowl: Serve over lemon herb rice or quinoa with a drizzle of tahini yogurt and chopped veggies.
❓ Frequently asked questions FAQs:
Q: Why not use canned chickpeas?
A: Canned chickpeas are too soft and wet, making falafel mushy. Soaked dried chickpeas are essential for texture.
Q: Can I make the mix ahead of time?
A: Yes! Store uncooked falafel mix in the fridge for up to 3 days.
Q: Is the sauce vegan?
A: Not by default. To make it vegan, swap Greek yogurt with unsweetened plant-based yogurt.
Nutrition Facts
Calories ~280 kcal
Protein :10g
Fat :14g
Saturated Fat :2g
Carbohydrates: 26g
Fiber: 7g
Sugar: 2g
Sodium :400mg
Iron :15% DV
Calcium :8% Dv